1 cup               mixed candied fruit

         1 cup               mixed candied peel

         1 cup               sultana raisins

         1 cup               golden raisins

         ¼ cup              brandy or rum

         ½ cup              blanched slivered almonds

         ½ cup              chopped walnuts or pecans

         1 cup               gluten free flour blend

         ¼ cup              butter (room temp)

         6 tbsp              white sugar

         ½ cup              brown sugar

         3                      eggs

         ½ tsp               vanilla

         ¼ tsp               almond extract

         ¼ tsp               baking soda

         ¼ tsp each      cinnamon, allspice & mace

         1 tsp                gum (guar or xanthan)

 

Combine candied fruit and raisins, add brandy or rum, let stand for at least 2 hrs, stirring once or twice.  Add almonds and nuts to fruit and toss with 1/4 cup of flour.

Cream butter and sugar in mixer, add brown sugar.  Beat in eggs one at a time.  Beat in vanilla and almond extract.

Combine remaining flour, soda, spices and gum. Add flour mixture and fruit mixture to mixer bowl and mix thoroughly.

Spoon into one large buttered loaf pan or 2 small loaf pans.

Bake in 275° oven for about 3 hrs or until cake is firm.  Bake for 2-2 1/2 hrs for small loaves.  To ensure cake is moist, place a pan of water on lowest shelf in the oven.  Cool for 30 mins before removing from pan.  Once cooled, brush with brandy or rum and wrap in plastic wrap and store in a cool place for up to 6 weeks. Unwrap periodically and brush with brandy or rum.